These scones are a staple in my kitchen — warm, soft, chocolatey, and loved by my whole crew. I’m so excited to finally share my first official baked recipe here on Salt and Shea! Every single week (yes, really), I bake up a batch of these Sourdough Chocolate Chip Scones for my family. They’re soft, buttery, and the perfect way to use up your sourdough discard. My kids ask for these constantly and I never mind, because they come together quickly and they always hit the spot. If you don’t bake with sourdough, don’t worry. I’ve included my Classic Chocolate Chip Scones version too. Same great taste, no starter needed. Grab your mixer and let’s bake something sweet.
Sourdough Chocolate Chip Scones - Perfect for using up sourdough discard!
Dry Ingredients -
- 250g (2 cups) unbleached all-purpose flour
- 100g (1/2 cup) granulated sugar
- 2.5g (1/2 tsp) fine sea salt
- 2 tsp (6g) baking powder
- 1 stick (113g) cold unsalted butter, grated or cubed
- 180g (1 cup) chocolate chips
Wet Ingredients -
- 125g (1/2 cup) unfed sourdough starter (discard)
- 1 egg
- 2 tsp (10g) vanilla extract
- 40g (about 3 tbsp) heavy cream or milk
Instructions -
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a Stand Mixer or large bowl, whisk together the flour, sugar, salt, and baking powder.
- Grate the butter with a cheese grater, Cut in the butter until the mix looks like coarse crumbs.
- Stir in chocolate chips.
- In a separate bowl, whisk the sourdough discard, egg, vanilla, and cream.
- Combine wet and dry ingredients until a shaggy dough forms. Don’t overmix!
- On a floured surface, shape into a 1-inch thick circle and cut into 8 wedges.
- Brush with a little extra cream on top.
- Chill for at least 1 hour.
- Bake 20–22 minutes, until golden.
- Cool slightly and enjoy warm (with coffee… or for dinner, no judgment).
Classic Chocolate Chip Scones (No Sourdough) A quick and easy scone recipe.
Dry Ingredients -
- 250g (2 cups) unbleached all-purpose flour
- 100g (1/2 cup) granulated sugar
- 2.5g (1/2 tsp) fine sea salt
- 2 tsp (6g) baking powder
- 1 stick (113g) cold unsalted butter, grated or cubed
- 180g (1 cup) chocolate chips
Wet Ingredients -
- 1 egg
- 1 tsp vanilla extract
- 65g (1/4 cup) heavy cream or milk
- 60g (1/4 cup) milk or buttermilk
Instructions -
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Mix dry ingredients in a large bowl.
- Cut in cold butter until crumbly.
- Stir in chocolate chips.
- Whisk egg, vanilla, cream, and milk in a separate bowl.
- Add wet to dry, mixing gently until just combined.
- On a floured surface, shape into a circle and slice into 8 wedges.
- Let chill for at least 1 hour. This dough is a net wetter so it might take longer.
- Brush tops with cream or sprinkle with sugar.
- Bake 18–25 minutes, until golden. Cool slightly. Enjoy warm!
Personally, the sourdough version is my favorite and it’s what I make weekly. There’s something about that tangy richness and subtle depth of flavor that just wins. But the classic is no slouch either — I do find that they can become a bit tougher if you over mix the dough. They both freeze beautifully before baking too! Just shape, freeze, then pop them in the oven straight from the freezer when you’re ready. Want to bake alongside me? Tag me on Instagram when you make these — I love seeing your bakes!
FAQ -
Can I make these gluten-free? Yes, You can try using a 1:1 gluten-free baking flour, though texture might change slightly.
Can I use fed sourdough starter? Yes, but it might puff more and the flavor will be less tangy. Discard works best here.
What’s the best way to store these? In an airtight container at room temp for up to 2 days — or freeze them baked/unbaked for longer storage.
Can I use other mix-ins instead of chocolate chips? Totally! Try blueberries (but use less milk since they are wet, dried cranberries, or chopped nuts.
Are these good for kids? Yes! Mine love them. They think it’s dessert for breakfast, and I’m okay with that.
Love This Recipe? More to come… These scones are just the start of what’s to come in the new Salt and Shea Homestead Blog. I’ll be sharing all things handmade, homegrown, and heartfelt. If you’re into baking, natural living, and slowing things down with intention, you’re in the right place. Check out the rest of my handmade goods (like our hand poured candles, soaps, and lotion) at www.saltandshea.com
